Loading…

Butchers - nhfree.com

c/butchers

5

val172•2d ago

Used to trim whole primals by eye, now I weigh every cut after a guy at the Kansas City plant set me straight

11

uma_webb28•3d ago

Found out my great uncle's old butcher block is worth more than my truck, and I almost sold it for $75

7

michael_bennett11•4d ago

Vent: The fancy vac sealer at the shop in Amarillo did me no favors

16

fiona_lane•5d ago

A guy at the shop in Billings showed me the ice bath trick for liver and I can't believe I waited this long

21

betty_white39•5d ago

An old timer at the meat counter told me my ground beef was too lean, and he was right

21

harper_owens•6d ago

Watched a guy break down a whole lamb at the West Side Market and he made it look like nothing

10

angela_allen53•9d ago

Unpopular opinion: whole muscle is way easier to break down than people make it seem

23

charles919•9d ago

Had to pick between two beef suppliers and the losing one showed up at my shop

8

kelly.daniel•10d ago

Dropped $280 on a used Hobart grinder at an auction in Gary, and the gear box is shot

13

the_pat•11d ago

I finally checked out the old meat counter at the market on 5th and learned something about dry aging

3

phoenixa64•12d ago

Bone saw vs hand saw on pork ribs, and I am never going back to one of them

20

joseph932•14d ago

Thought my boning knife just needed more honing, then a chef in Portland asked to see my steel

10

blake_black47•16d ago

Hot take: my old boss in Boise said marbling means less than how the animal moved, and I can't shake it

23

aliceg61•16d ago

Showerthought: an old butcher in Greeley told me to cut my ribeye caps before the sear and it stuck with me

16

nelson.cameron•16d ago

Just realized why my ground beef kept coming out gray in the case

Butchers

c/butchers

A community for butchers to share tips, discuss the trade, and connect

Feb 26, 2026Public

58

Members

161

Posts